Production of four interfacial active rhamnolipids from n-alkanes or glycerol by resting cells of Pseudomonas species DSM 2874.

C Syldatk, S Lang, U Matulovic, F Wagner
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引用次数: 145

Abstract

In a simple phosphate buffer or a sodium chloride solution resting cells of Pseudomonas spec. DSM 2874 produced up to 15 g/l of different rhamnolipids. The rhamnolipid composition of the organic crude extract depended on the temperature during the cultivation and on the C-source. The optimal sodium chloride concentration for rhamnolipid formation was about 100 mM/l and the optimal phosphate buffer concentration about 65 mM/l. The optimal pH-value for the production of rhamnolipids from n-alkanes or glycerol was in the range pH 6.0-7.2. While rhamnolipid formation with glycerol as the sole C-source showed a wide optimum ranging from 27 degrees up to 37 degrees C, production of rhamnolipids from n-alkanes had a sharp optimum at 37 degrees C. The addition of multivalent cations, different N-sources and EDTA caused an inhibition of rhamnolipid formation, while the n-alkane concentration had no influence. Specific rhamnolipid formation decreased with increasing cell concentration. Various C-sources were suitable for the formation of rhamnolipids by resting cells of Pseudomonas spec. DSM 2874. Yields, which were comparable to those obtained on n-alkanes or glycerol, were found for stearic acid, fatty alcohols and vegetable oils. A study of the time course of glycolipid production of resting cells was carried out in a 20 1-bioreactor with an intensor system and with n-tetradecane as the sole C-source.

假单胞菌DSM 2874静息细胞由正构烷烃或甘油合成四种界面活性鼠李糖脂。
在简单的磷酸盐缓冲液或氯化钠溶液中,假单胞菌DSM 2874的静息细胞可产生高达15g /l的不同鼠李糖脂。有机粗提物的鼠李糖脂组成与培养温度和c源有关。形成鼠李糖脂的最佳氯化钠浓度约为100 mM/l,磷酸盐缓冲液的最佳浓度约为65 mM/l。正构烷烃或甘油生产鼠李糖脂的最佳pH值为6.0 ~ 7.2。以甘油为唯一C源的鼠李糖脂形成在27℃至37℃范围内表现出广泛的最佳,而正构烷烃生产鼠李糖脂在37℃时表现出明显的最佳。多价阳离子、不同n源和EDTA的加入抑制了鼠李糖脂的形成,而正构烷烃浓度对鼠李糖脂的形成没有影响。鼠李糖脂形成率随细胞浓度的增加而降低。假单胞菌(Pseudomonas spec. DSM 2874)静息细胞适合多种c源生成鼠李糖脂。硬脂酸、脂肪醇和植物油的产率与正构烷烃或甘油的产率相当。以正十四烷为唯一碳源,在20 - 1生物反应器中对静息细胞糖脂生成的时间过程进行了研究。
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